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    Home » Food » 5 Ingredient Recipes

    5-Ingredient Pickled Rhubarb Crostini

    May 20, 2014 ·

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    By a show of hands, how many of you only learned to love rhubarb as a grownup? I’m right there with you! I don’t think I even tasted the sweet-tart veggie (often treated as fruit) until college. The truth is, this celery-like ingredient is notoriously under-loved...until now. Rhubarb is everywhere suddenly! Wouldn’t you agree? And it’s about time.

    Pickled-Rhubarb-Crostini

    My first instinct is always to turn rhubarb into dessert or a cocktail—I love a splash of rhubarb syrup in processo and rhubarb crisp is such an iconic spring sweet! That’s why I wanted to challenge myself with a savory rhubarb dish.

    Pickled Rhubarb Crostini

    To compliment rhubarb’s lip-puckering flavor, I soaked it in a simple mixture of red wine vinegar, salt and sugar to make quick pickles. A basic brine like this let’s the rhubarb really shine, but you can throw in a few spices, too, if you have them around. I made this recipe with 4 whole cloves and 1 bay leaf this past weekend for guests—just divine!

    Pickled Rhubarb Crostini

    Toasty baguette, fresh ricotta cheese (the good stuff!) and a drizzle of olive oil turn this DIY condiment into an instant appetizer. Serve it with bubbly, and soak in this spring-staple before the season’s over!

     Pickled Rhubarb Crostini

    photos by Erin Phraner

    Pickled Rhubarb Crostini
    serves: 6 to 8

    2 to 3 stalks rhubarb
    1 cup red wine vinegar
    1 baguette, thinly sliced
    1 cup fresh ricotta cheese
    Fresh basil leaves, for topping

    PANTRY STAPLES: Olive oil, salt and sugar

    Directions:
    1. Preheat oven to 350˚F. Thinly slice rhubarb stalks into 3 to 4 strips, lengthwise; cut into 1-inch lengths.
    2. Bring the vinegar, about ¼ cup sugar and 2 teaspoons salt to boiling in a medium saucepan over medium heat (add additional spices, if desired). Stir in rhubarb; remove from heat, transfer to large bowl and refrigerate until cold.
    3. Meanwhile, arrange baguette slices on baking sheet. Drizzle with olive oil and sprinkle with salt. Bake until toasted, about 5 minutes.
    4. Spread ricotta on crostini. Top each with 1 to 2 pieces pickled rhubarb and 1 basil leaf. Drizzle with more olive oil, if desired.

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    Reader Interactions

    Comments

    1. corners of my life says

      May 20, 2014 at 4:15 am

      Pickled rhubarb? Who knew . . .

      • Leah / Freutcake says

        May 20, 2014 at 9:00 am

        Right?! I can't wait to give it a try. I love rhubarb and am excited to have a savory option for it.

    2. Nan // Simply Elegant says

      May 20, 2014 at 11:18 am

      Those look delicious! And such a unique creation, that would be sure to impress!

      • Erin Phraner (@erinphraner) says

        May 20, 2014 at 11:43 am

        Thank you so very much, Nan! xo

    3. Clare says

      May 20, 2014 at 8:57 pm

      Yummo! This looks delish!

      Clare x

    4. Adele Ashley says

      May 21, 2014 at 5:15 pm

      Where did you get that gorgeous table cloth from?!

    5. afetefullife says

      May 29, 2014 at 9:58 am

      Those look amazingly delicious! Such great colors, too.

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